As far as lasagna recipes go, this one is on the unfussy side: theres no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles. ver: theres no need to salt the eggplant to draw out its moisture roasting takes care of that.
After the lasagna bakes for 40 minutes covered with foil, remove it from the oven and let it cool completely. Wrap the pan tightly in plastic wrap or cover with a foil lid if using a disposable pan and transfer to the freezer for up to 3 months. To thaw: Transfer to the fridge 24 hours before baking. To bake: Place covered pan in preheated 350F for 30 minutes; uncover and bake for 5-10 minutes more.
Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. Its rich in flavor, easy to make, and you wont miss using pasta noodles at all!
Do I need to cover it while it bakes? Not for this recipe. Whenever you cover lasagna, Its meant to trap moisture and avoid it from drying out. For this recipe, we want those extra liquids to bake off. Leave the lasagna uncovered for that to happen.
Why is my lasagna watery? This recipe shouldnt be watery because youre baking the vegetables first, which draws out most of the extra moisture. But if the end product has a little bit of liquid, bake it for 5-10 more minutes or until the liquid is gone â€“ simple fix!
We love serving this recipe alongside pasta like our 15-minute asparagus pasta or our favorite chickpea pasta noodles to add protein! You can also pair a salad on the side like our Tuscan artichoke salad or this Italian salad with parmesan herb dressing.
If you tried this Roasted Eggplant Zucchini Lasagna recipe or any other recipe, dont forget to rate the recipe and let me know what you think. Jeg elsker at høre fra dig! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
How to prepare eggplant for lasagna?
Next, you roast the eggplant slices in a 450F oven until tender and golden. I like to let them roast for 15 minutes on one side, flip and then roast the other side for 10 minutes. If you want to develop a little more golden color, you can pop the eggplant under the broiler for a few moments. At this point, the eggplant is ready for lasagna!
You cook Eggplant Lasagna for 55 minutes in a 400F oven. I recommend cooking the lasagna covered for 40 minutes, and then uncovered for 15 minutes. During that last 15 minutes, the cheeses on top will get all melty and golden. You can also pop the lasagna under the broiler for a few minutes at the end to get even more golden color on top.
You can definitely freeze Eggplant Lasagna! Youll want to prepare the lasagna through step 5 below fully assemble, but dont bake it. Next, wrap the baking dish tightly with plastic wrap, then tightly wrap with foil. At this point, you can freeze your uncooked Eggplant Lasagna for up to 3 months.
lækker! I used a mixture of plain and smoked mozzarella because I was afraid my reviewers would be overwhelmed by the smokey flavor. I also pre- cooked the lasagna noodles as I don't care for the no-boil products. We all loved the final product. I must add that the comment made years back by another New Yorker regarding Wisconsin clearly revealed their ignorance. Just one of NYC's bad apples mouthing off for no good reason.
6 large eggplants, peeled and sliced into 1-inch thick rounds salt to taste 1 pound lasagna noodles 1/2 cup breadcrumbs 3 cups basic tomato sauce, homemade, jarred or canned freshly ground black pepper 2 cups shredded low-fat mozzarella cheese 1/2 cup freshly grated Parmesan cheese
In a large bowl, toss the eggplant slices with a generous sprinkling of salt and let them drain in a collander for 30 minutes. Rinse the eggplant and pat the slices dry with paper towels. Arrange the eggplant in a single layer on the prepared baking sheets. Roast the eggplant in the oven for 45 minutes.
Meanwhile, bring a large pot of well salted water to a boil and prepare a large bowl of ice water. Add the lasagna noodles to the boiling water and cook until they are just al dente. Drain and plunge the noodles into the ice water to cool them quickly. Afløb igen og læg nudlerne ud på papirhåndklæder.
Dæk bunden af en stor bagningsskål, der er mindst 2 inches dybt med et tyndt lag tomatsauce. Læg skålen med et enkelt lag af lasagne nudler. Spred 1/3 af det skåret aubergine over nudlerne og drys aubergine med et par spiseskefulde brødkrummer. Hæld 1/2 kop sauce over aubergine, sæson med peber og drys med 1/2 kop mozzarella ost.
Sænk ovntemperaturen til 350 grader Farenheit. Dæk bagepladen med folie og bages i 35 minutter. Fjern folien og fortsæt med at bage, indtil toppen af lasagne er gyldenbrun, ca. 5 minutter mere. Lad stå i mindst 15 minutter før skæring i kvadrater og serverer.
Lag aubergine i mellemtiden, i en kasserolle over medium varme, varm den bolognese sauce. Reducer ovntemperaturen til 375F. Spred bunden af en 10-by-12-tommers bageplade med en stor sked af saucen. Læg en tredjedel af aubergine skiverne på bunden af skålen, Overlapping dem lidt. Top med 1 kop sauce og en tredjedel af mozzarella skiverne. Gentag for at lave 2 flere lag. Stænk Parmigiano-Reggiano på toppen.